Tagliatelle with pancetta and basil

Tagliatelle with pancetta and basil

Often happens that we desire to eat a plate of pasta tasty and fast, the kind of recipe that can be prepared in 20 minutes, as the spaghetti with garlic, oil and hot pepper or tagliatelle with olives and cherry tomatoes. So, it is precisely this kind of recipe that today I want to cook, simple but thanks to the basil with the intense scent of summer, tagliatelle with pancetta and basil.

Servings: 4

Ingredients:

11 ½ oz Egg tagliatelle

5 oz Pancetta diced (or bacon)

4 spoons Grated parmesan cheese

12 leaves Fresh basil

4 leaves Fresh sage

2 spoons Extra virgin olive oil

3 tbsp White wine

tt Parmesan flakes

tt Ground black pepper

tt Salt

Instructions:

In a pan, cook on moderate heat for a couple of minutes the pancetta with 2 spoons of extra virgin olive oil (a), then deglaze with the white wine (b).

In a pot with plenty salted water cook the tagliatelle al dente, keeping aside a ladle of the cooking water.

When the pasta is cooked, drain and pour into the pan with the pancetta, add also the cooking water and cook over medium heat (c) just for the time that need to tagliatelle for to absorb liquid and flavor, then turn off the heat and add the chopped basil and sage, the grated parmesan, a sprinkling of black pepper and mix well (d).

Serve the tagliatelle with pancetta and basil hot, garnishing with leaves of basil and sage, flakes of parmesan and a light dusting of freshly ground black pepper.